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Description
又稱「懸掛法」。採用將酒袋放入後掛於竹竿上壓榨的傳統方式。不施加任何壓力，僅靠重力讓酒液從酒袋中一滴一滴滲出。因為徹底避免了擠壓顆粒內部的成分，只取液化和發酵的部分，所以酒液清澈透明，入口順暢。
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
吉田屋株式會社
長崎縣
吉田屋創業於大正6年（1917年），2017年迎來百年紀念，位於以名水著稱的島原半島南部有家町。釀造用水取自自有水井，以雲仙山麓地下水為水源，釀造時採用傳統的「玉搾」榨酒技法，並使用從花卉中分離培育的花酵母。雖為年產90石的小型酒造，但始終秉持「凡所能及，勇於挑戰」的精神不斷探索。
Est.1917
Brand萬勝
Address785 Yamakawa Ariya Minamishimahara Nagasaki
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